Loaded Ham & Bean Soup
Comfort food at it's finest. Malvin E. Frick, 2nd generation, enjoyed Smoked Ham and Beans once a week growing up in Washington, Missouri. Use the optional bourbon for a great flavor kick.
Ingredients & Instructions
- 2 cups Frick’s ham steak, diced
- 1 can (15 oz) Great Northern Beans, undrained
- 1 can (15 oz) Cannellini Beans, undrained
- 1 can (15 oz) Black Beans, undrained
- 6 slices bacon
- 1/2 cup frozen corn kernels
- 1 Jalapeno, finely diced
- 1 tbsp. tomato paste
- 2 fl oz. bourbon (optional)
- 1/2 cup yellow onion, diced
- 3/4 tsp. salt
- 16 oz water
- 1/4 tsp. white pepper
Step 1
Fry bacon in a large sauté pan. When browned, remove bacon to a paper towel lined plate. When cooled, roughly chop bacon.
Step 2
Pour all but one to two tablespoons of the bacon drippings out of the pan. Sauté onions in bacon drippings over medium heat until soft and caramelized.
Step 3
If using bourbon, pour into pan while scraping up any bits cooked onto the bottom of the pan. If not using bourbon, use 2 tbsp. of water. Add remaining water to pan and bring to a simmer.
Step 4
Transfer all liquid and onions to a medium soup pot on medium heat. Add all beans, salt and pepper, 3/4 of the bacon, corn and jalapenos. Bring to a boil and reduce heat. Simmer uncovered 15 to 20 minutes.
Step 5
Add ham and season to taste. Soup can be simmered longer and will thicken more the longer it’s cooked. Spoon into bowls and top with remaining chopped bacon. Enjoy!
